Always a reminder of how the year has flown by when once again we cut a tall Aloe flower that has already begun to dry……and that becomes our Karoo Christmas Tree.

This ritual provides us with so much joy, and our Chapel takes on the Spirit of Christmas.

Never cease to be amazed by the diversity of the Karoo, and the ingenuity of the local people.

Martha is busy every spare minute Preparing, Preserving and Bottling!….. she’s turning out the most delicious Apple Chutney, delicious with Christmas ham; Apricot Jam; various Marmalades, and much else.

All of these items available from our farm Gift Shop – gorgeous Christmas and Holiday Gifts!

… the farmyard, the crucial windmill, the blazing fireplace in winter, or the Farmhouse Kitchen.

I guess more often than not its The Kitchen – don’t we all love the sight and warmth of an old farm AGA Stove?

The main attraction of the farm kitchen has to be the incredible women that embrace skills handed down to them over generations. I’ve never seen Martha use a cookbook, and can’t believe the delicacies she produces.

Of course the moment cartons of fruit arrive at BloemhofKaroo, there is an extra flurry of excitement and urgency – everything must take second place to the overly important task of making a Jam, Preserve or Chutney.

Apple Chutney Recipe

Peel, core and cube apples.

For every 500g Apples, add the following into a large pot, cover with water, and boil/simmer:

4 cups sugar, 1 tsp salt

6 onions

100g soaked dried apricots

handful chopped raisins

2 red peppers

handful whole coriander

chilli flakes

few pinches nutmeg & ginger

4 cloves garlic

4 Tbsp White Wine Vinegar.

Boil until all ingredients are soft, and water has cooked away completely.

Use a soup “plunger”, partially liquidise the apple mixture, keeping some of the chunkiness.
Sterilise bottles, and bottle chutney while hot.